1. Cake Week!
N5 HPC

2. Learning Intention To understand the processes involved in cake making
Creaming
All in One
Rubbing In
Melting
Whisked Sponge

3. Creaming Method
The creaming method is probably the most widely used method of mixing cake batters. The Creaming Method 1. Beat fat until light and fluffy. 2. Beat sugar with fat (margarine/butter) until light and fluffy. 3. Add eggs, one at a time. 4. Alternate adding dry and wet ingredients. 5. Bake. So, why use the creaming method? The first steps in the creaming method are designed to introduce as many tiny air bubbles as possible into the cake batter. The more thoroughly you perform these steps, the lighter your cake will be. The next steps involve adding structural ingredients--eggs and flour--in a way that will make the cake tender, but not so tender that it will completely fall apart. These steps are also critical to achieving the perfect texture--you want the cake to be strong enough to stack and ice without falling apart, yet you also want it to melt in your mouth.

4. Examples

5. Whisking Method
The whisking method is used for very light sponges and Swiss rolls. Occasionally, melted butter is added to give special flavour and texture.
Using an electric hand mixer, whisk eggs and sugar together for approximately 10 minutes until the mixture leaves a trail.
Using a metal spoon gradually and gently fold in sieved flour and any other dry ingredients.
Lightly cut and fold the flour into the mixture. Do this thoroughly but lightly so the air incorporated from whisking is not expelled.
Ingredients should always be at room temperature to get the best results with this method

6. Examples

7. All in One Method
The quickest and easiest method of all. Remember to use soft tub margarine. Place soft margarine, sugar, eggs, flour in a bowl together with any other ingredients. Stir, then beat well for about 2 minutes.
Baking powder may also be added.

8. Examples

9. Rubbed In Method
An open texture is achieved as the fat is lightly worked into the flour between the fingertips and thumbs, trapping air as it falls. Block margarine or butter may be used for these cakes. Soft margarine will not give the correct texture or support the fruit used. Cakes prepared by this method are easy to make and ideal for the less experienced cook.
Sieve or mix together flour, salt and spice (if using) in a mixing bowl.
Add the fat and cut into small pieces. Rub fat and flour between fingertips until mixture resembles fine bread crumbs, then stir in the sugar, fruit and any flavourings.
Make a well in the centre; add beaten egg and any milk, water or syrup that may be included in the recipe. Mix well then bake as directed.

10. Examples

11. Melting Method
This method of cake making is not often used in cookery. The dishes that can be made are very few, the best one known been PARKIN and GINGERBREAD
In this method all the dry ingredients are placed in the mixing bowl, while the syrup, sugar and fat are melted in a saucepan. The melted ingredients are then poured into the mixing bowl and everything is mixed together.
The raising agent is bicarbonate of soda, which gives of carbon dioxide to make the mixture rise. Melted mixtures usually contain a large amount of sugar, so in order to prevent burning, cook in a warm oven.
Points to remember when making melted mixtures:
Prepare the cake tins
Always weigh the ingredients accurately. Too much syrup or treacle will spoil the texture.
When melting the syrup, fat and sugar always use a low heat, The ingredients must not be allowed to sizzle and become too hot.
The completed mixture should be of a wet, dropping consistency.

12. Examples

13. Points to remember! Make sure the correct temperature is set !
During the baking the bubbles of air will expand and the cake will ‘rise’. At the same time the stretchy gluten in the flour – which has formed an elastic network round the air bubbles – will stretch until, at a higher temperature, it loses its elasticity and the shape of the cake becomes fixed. But until that moment is reached the expansion process must be allowed to continue uninterrupted.
Bake immediately & don’t open the door too soon!
The cake should be baked as soon as it is mixed and even more importantly, the oven door should never be opened in the early stages of cooking: the temperature will drop suddenly and the air in the cake will stop expanding and actually contract. The whole structure of the cake will then sink back because there’s nothing to prop it up. So, remember, never look at a cake until three-quarters of the cooking time has elapsed

14. Adapting Ideas What could you add to cakes to change... the flavour
the texture
the colour
What could you change to make cakes healthier?